Prep 20 mins
Cook 15 mins
A stir-fry which looks very appetizing & tastes even better. This is the type of recipe that you can do most of the prep work ahead of time. It also looks awesome. Source Better Homes & Gardens.
- 12 ounces lean boneless pork (bite-size strips)
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
- 1⁄3 cup dried apricot, cut into thin strips
- 1⁄4 cup water
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon dijon-style mustard
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon ground ginger
- 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 1 medium onion, cut into thin wedges
- 1 1⁄2 cups green sweet peppers, cut into 1-inch squares
- 2 cups fluffy hot cooked rice
- Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips; set aside.
- For sauce, in a medium bowl combine wine or broth, apricots, water, cornstarch, sugar, mustard, oregano, salt, pepper and ginger; set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as neccessary during cooking.) Preheat over med-high heat. Stir-fry garlic in hot oil for 15 seconds.
- Add onion, stir-fry for 1-2 minutes.
- Add sweet pepper, stir fry about 1-2 minutes more or until crisp-tender.
- Remove vegetables from the wok.
- Add pork to the hot wok. Stir-fry for about 2-3 minutes or until done. Push pork from the center of the wok.
- Stir sauce.
- Add sauce to the center of the wok. Cook and stir until thickened and bubbly.
- Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1-2 minutes more or until heated through.
- Serve immediately with hot cooked fluffy rice.